Quick Molasses Brown Bread

This quick molasses brown bread is loaded with wholesome goodness and only takes 10 minutes to prepare. It's crusty on the outside and moist on the inside with a rich tantalizing nutty flavour.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 168

Author Lily Ernst

Ingredients

2 cups (260g) whole wheat flour
2 Tbsp roasted sunflower seeds
2 Tbsp flax seeds
2 Tbsp hemp seeds
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 large egg
2 cups (500ml) buttermilk or sour milk*
3 Tbsp Crosby's Fancy Molasses
1 & 1/2 Tbsp butter melted
2 Tbsp rolled oats

Instructions

Preheat oven to 400F and grease a 9x5" loaf pan.
In a medium bowl, toss together the flour, sunflower seeds, flax seed and hemp seeds.
2 cups (260g) whole wheat flour, 2 Tbsp roasted sunflower seeds, 2 Tbsp flax seeds, 2 Tbsp hemp seeds
Add in the baking powder, baking soda, and salt. Set aside.
1 tsp baking powder, 1 tsp baking soda, 1 tsp salt
In a large bowl, whisk together the egg, buttermilk, molasses, and melted butter.
1 large egg, 2 cups (500ml) buttermilk, 3 Tbsp Crosby's Fancy Molasses, 1 & 1/2 Tbsp butter
Add in 1/4 of the flour mixture at a time, whisking in between to prevent lumps. The batter will be thin.
Pour into the prepared pan and sprinkle the rolled oats on top.
2 Tbsp rolled oats
Bake for 50-60 minutes or until well browned and a toothpick inserted into the center comes out clean. Let cool in pan on a wire rack.

Notes

Leftovers can be stored in an airtight container or tightly wrapped in saran wrap for 2-3 days at room temperature or in the fridge for up to 5 days.

*To make sour milk, add 1 tsp of white vinegar to each cup of milk or replace 1/4 of milk with yogurt.

Nutrition